Ricotta Eggs

Ricotta Eggs are creamy scrambled eggs with ricotta topped with Pecorino cheese, red pepper, and green onions. A gourmet breakfast that is simple enough for every day.

CREAMY SCRAMBLED EGGS

If you want to take your scrambled eggs to the next level, try adding ricotta cheese to them!

INGREDIENTS

• EGGS – Large eggs are used here. I really love pasture raised eggs.
• RICOTTA – Whole milk ricotta is what you need to use here for creaminess.
• PECORINO CHEESE – This is sprinkled on top for a salty flavorful touch.
• CRUSHED RED PEPPER – Adds a little kick. 
• GREEN ONIONS OR CHIVES – this is for flavor and color.

IS THIS KETO?

Yes. This is super high in protein with no carbs.

HOW TO SERVE THIS?

Serve this plain, on toast, or on this chaffle.

EGG RECIPES

• Baked Eggs
• Confetti Bacon and Hash Brown Casserole
•  Martha’s Breakfast Casserole
• Classic Deviled Eggs
• Overnight Ham and Cheese Enchiladas
• Cheesy Overnight Bacon and Egg Casserole
• Bacon, Asparagus Frittata

Ricotta Eggs

5 from 5 votes

Ricotta Eggs are creamy scrambled eggs with ricotta topped with Pecorino cheese, red pepper, and green onions. A gourmet breakfast that is simple enough for every day.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Servings: 4 servings

Ingredients

• 1 tablespoon butter or olive oil
• 6 large eggs, whisked
• 1/3 cup whole milk ricotta cheese
• 2 tablespoons Pecorino cheese, (grated Parmesan can be substituted)
• crushed red pepper to taste
• green onions to taste

Instructions

 

• In a large skillet, heat butter or olive oil over medium heat. Add the eggs and ricotta. Scramble the eggs to desired consistency.
• Top with salt and pepper and Pecorino cheese. Add a sprinkle of red pepper and green onions to taste.
• Serve plain, over toast, or a chaffle for Keto (see note).

Notes

Chaffles: Whisk together 2 eggs, 1 cup of cheddar cheese, and a pinch of garlic salt. Cook in a mini waffle maker until crisp to make 4 mini waffles. 

Serving: 1/4 of recipe, Calories: 178kcal, Carbohydrates: 1g, Protein: 13g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 300mg, Sodium: 176mg, Potassium: 128mg, Sugar: 0.4g, Vitamin A: 594IU, Calcium: 112mg, Iron: 1mg

Cuisine: American

Course: All Recipes, Breakfast

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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